3 C rhubarb, chopped (frozen works fine)
2 C sliced fresh strawberries
1 C sugar
3 T quick cooking tapioca
2 t lemon juice

1 ½ C flour
1/3 C sugar
1 T baking powder
½ t salt

½ C skim milk
¼ C canola oil
1 egg
2 t vanilla

Stir together the first 5 ingredients and pour into an 8 inch greased baking dish.  Stir together the dry ingredients and then add the last 4 items.  Mix well and place dollops on the fruit mixture.  Bake at 350 for at least 45 minutes or until a toothpick in the center comes out clean.  Awesome served warm with ice cream.

This recipe is brought to you from the kitchen of the Latigo Dude Ranch.